For the sauce, combine the egg yolk,
mustard, vinegar and paprika in a mixing bowl. Add the oil in a thin
stream, beating vigorously with a wire whisk to blend it in. When the
mixture is smooth and thick, beat in all the other sauce ingredients.
Cover and chill until ready to serve. Combine the
egg, 1 tbsp olive oil, the lemon juice, dill and a little salt and
pepper in a shallow dish. Beat until well combined. Dip both sides of
each catfish fillet in the egg and herb mixture, then coat lightly with
flour, shaking off any excess from it.

Heat the
butter or margarine with the remaining olive oil in a large heavy-based
frying pan. Add the fish fillets and fry until they are golden brown on
both sides and cooked, for about 8-10 minutes. To test they are into the
fish: the flesh should be opaque in the centre. Serve the
fried catfish fillets hot, accompanied by the piquant sauce in a dish.

Serves 4

Spicy fillets or catfish are fried in a
herby batter and served with a wonderfully tasty sauce to create this
excellent supper dish. If you can't find catfish, use any firm
fish fillets instead. Cod or haddock fillets would both make good
substitutes.